Advisory on Cocoa Selection for Different Products

This document provides advisory on the selection of cocoa for different products based on factors such as fat content, starch content, and quality standards. It also offers advice on packaging, transportation, and insurance for cocoa shipment.

Maritime Business

Table of Contents
Advisory on the product...................................................................................................................1
Advices on Inherent Vices...............................................................................................................1
Advising on appropriate conditions for cocoa shipment.................................................................2
REFERENCES................................................................................................................................4

Advisory on the product
Selection of cocoa must be done on the basis of the product company want to made out of
the raw material. Quantity of starch is inversely proportional to fat content. If firm want to make
chocolate drink than the purchase of high fat and low starch cocoa power will be appropriate. On
the other hand, if organisation is needed cocoa for making of dry products such as cookies and
health drink than low fat and low starch cocoa will be suitable. For production of dry chocolate,
optimal fat content is 20 percent. The quality of cocoa is defined by the composition of potential
hydrogen, fat and starch content. The perfect range of potential of hydrogen in natural cocoa
powder is 5.3 to 5.8. Natural cocoa powder is acidic in nature. Cocoa has wide range of varieties
such as creole cocoa, outsider cocoa and Trinitarian. Among all the three varieties the best
quality is of creole cocoa. There are also some hybrid varieties like cocoa ccn51. This variety is
originated and found in equator. Recent hybrid variety has strong immunity and productivity is
also high. Before exporting cocoa from Brazil the organisation is required to be assure that
quality of cocoa must meet the International cocoa standards. According to which cocoa powder
should be properly fermented. When cocoa is go through the process of fermentation than
vanillic acid result as by product. Vanillic acid is accountable for good aromas. There should be
no symptoms of adulteration. It should be fully dried. It must not contain grains that produce
smoking smell or unpleasant odour (Kavussanos, and Visvikis, 2016).
Advices on Inherent Vices
In order to protect sensitive goods from damage company is required to use the rust free
container to store raw material. Firm should do arrangement of refrigeration of short lived goods.
Shipping of eatable commodity required a very cautious approach while shipping. There should
be a proper storage system in which food is tightly packed and sealed. Temperature is not stable
in the ocean that's why there is a such a need for such storage system which maintain perfect
temperature for cocoa. The duration of shipment and weather conditions are the major factors
affecting perishable goods. Sailor is required to reduce the duration of transportation of goods
from one country to another. Cushioning of sensitive products is the most crucial aspect of safe
shipment. Product's weight, weather and temperature should be take into account while choosing
a suitable cushioning element. Firm can use cushioning materials such as foam. Foam is a
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commonly used cushioning element because it has a variation in density. Air bags and
corrugated box can also be used for cushioning. It is not recommended to use towels, pillows and
clothes to be used as cushioning. Perishable goods like food raw material are prone to damaged
if there excessive low or high temperature in the journey. The perfect temperature for perishable
goods are 24 degree Celsius. In order to maintain perfect temperature organisation is require to
use temperature controlling equipment such as blankets, TCP systems and use of hybrid
technology. Hybrid technology usually follows the combination of solid carbon dioxide and
thermostatic controls (Carbone, and Gouvernal, 2017).
In order to reduce threats of inherent vices, it is necessary to take into account several
factors and here first one is Packaging that is an essential part for selling the products and
attracts many more users. For cocoa, they use valve bags for packaging that is filled by
machines. They generally come in plastic and paper. Valve bags are of three types- Self sealing
valves, heat sealed and ultrasonic seals. Valve bags have many advantages. The biggest
advantage is its volume that can be occupied and sealed on hourly basis.
Containers are the second factor that the company can use for their cocoa products. It is
necessary for the containers shipping cocoa to be appropriately lined with aspects like Double
Corrugated Cardboard. Moreover, the containers must also have dry bags for keeping the cocoa
and safeguarding self from different weather conditions. This type of containers are necessary as
they would enhance the scope of improvement when it comes to absorbing humidity and so forth
(Lambrou, 2016).
In regards with the cocoa that is being shipped, the most appropriate form of transport
that would be helping the company in shipping the same is trucks. After logistics the firm, the
company would be lodging the same in trucks so that a better and safer supply to the warehouse
could be achieved.
As per the nature of this product, it is necessary that proper and effective insurance is
also taken into account as it would be safeguarding the product during shipment. A quite
effective and important insurance in this regard is Hull Insurance, which would cater to the
vessel, along with the product that is on the ship. It would be safeguarding the company's money
in case of loss of vessels. Moreover, Marine Cargo insurance is also necessary to be adopted by
the firm in order to safeguarding the product from any exploitations during shipment.
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Advising on appropriate conditions for cocoa shipment
Cocoa is a perishable food element. Like any other food its life also short. It is prone to
spoilage. There is a strong need of maintaining perfect temperature and appropriate air. Package
should be sealed packed properly so that no insect and other external factors deteriorate the
quality of cocoa. As demand of cocoa is increased in recent years there is a strong need for
reducing the wastage to large extent in order to meet the demand. Cocoa is hygroscopic in nature
therefore it should be stored in such a way that there would be chances of absorption of air and
moisture. Along with air and moisture cocoa can also absorb smell of surrounding. It is very
essential to keep a supervision of conditions incurring during shipment of cocoa. There should be
the use of container which have multiple layers that restrict the harmful elements of external
environment in spoiling the product (Grech, Horberry, and Koester, 2019). Cocoa must be
sealed packed with impenetrable bags made of natural fibres such as jute or sisal. These bags
preserve the quality of cocoa. Natural cocoa is stored in container which provide cross
ventilation during the transportation. To restrict cocoa from absorbing water vapour it is covered
in special wrapping paper. Special filters with non-coding features are also used to maintain
adequate humidity for the commodity. The container used for storage of cocoa is marked by ISO
standard. Carrier also assure that tools requires for loading and unloading of goods must not spoil
its packaging. Carrier also keep a backup for transshipment operations during extreme weather
condition such heavy rain, snow and high humidity (Baatz, 2017).
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REFERENCES
Books and Journals
Baatz, Y., 2017. Maritime law. Informa law from Routledge.
Carbone, V. and Gouvernal, E., 2017. Supply chain and supply chain management: appropriate
concepts for maritime studies. In Ports, cities, and global supply chains (pp. 27-42).
Routledge.
Grech, M., Horberry, T. and Koester, T., 2019. Human factors in the maritime domain. CRC
press.
Kavussanos, M.G. and Visvikis, I.D., 2016. Maritime Business Freight Risk Management.
In The International Handbook of Shipping Finance (pp. 337-370). Palgrave
Macmillan, London.
Lambrou, M., 2016. Innovation capability, knowledge management and big data technology: a
Maritime business case. International Journal of Advanced Corporate Learning
(iJAC). 9(2). pp.40-44.
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